Slow Cooker Shredded Roast Beef Tacos

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Shredded Roast Beef Tacos Slow Cooked in Tex Mex Flavors until the Beef is Tender and Juicy! This Easy and Delicious Meal is a Family Favorite!

Beef Tacos made with Roast and Slow Cooked to a Juicy Tenderness then Shredded! Flavors of Garlic and Cumin marinated and slowly cooked for Delicious Tacos! We like to use a Cheap Beef Roast for a Budget Friendly Easy Meal. This Family Favorite was inspired by our Delicious Slow Cooker Chicken Street Tacos! The Sauce we use is our Homemade Delicious Sour Cream Garlic Sauce which gives that extra something special! If you LOVE Tex Mex then check out our Tex Mex Recipes

Slow Cooker Shredded Roast Beef Tac...
Slow Cooker Shredded Roast Beef Tacos | Dining In With Danielle

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Prep Time: 15 Minutes
Slow Cooker or Crock Pot Temperature: High
Cooking Time: 5 Hours
Serves 6 – 8
Crock Pot Beef Street Tacos - Dining in with Danielle

Slow Cooker Shredded Roast Beef Tacos Ingredients:

2 – 2.5 Pound Roast Beef (We use Beef Roast that is on Sale, Any Roast will work in this Meal)
1/2 Cup Extra Virgin Olive Oil
1/4 Cup Lemon Juice
4 Tablespoons Fresh Minced Garlic (About 4 Garlic Cloves)
4 Teaspoons Ground Cumin
2 Teaspoons Chili Powder
1 Teaspoon Ground Black Pepper
2 Teaspoons Salt

Topping Ideas:

Green and Red Bell Peppers
Lettuce
Avocados
Cilantro
Sauce (We highly recommend our Delicious Sour Cream Garlic Sauce!)

Slow Cooker Shredded Roast Beef Tacos Instructions:

1. First thing to do, add the Roast Beef to the Slow Cooker. Now in a Bowl, add Extra Virgin Olive Oil, Lemon Juice, Fresh Minced Garlic, Ground Cumin and Chili Powder. Mix the Marinade really well, then Pour the Taco Marinade over the Raw Roast Beef. Sprinkle Ground Black Pepper all over the Top of the Beef Roast. Do Not Add Salt Yet.

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Turn the Slow Cooker or Crock Pot to High Temperature, Cover and Slow Cook for 5 Hours.
Roast Beef with Taco Marinade - Dining in with Danielle

2. After about 5 Hours, the Roast Beef should be done and Ready for the next step. Turn Off the Slow Cooker then Spoon some Marinade over the Roast Beef. Let The Roast Beef sit for at least 10 Minutes to Rest.
Resting the Roast Beef Before Shredding in to Tacos - Dining in with Danielle

3. The Next Step is Shredding the Roast Beef. We do this with 2 Forks. Use the Forks to Separate the Roast Beef in to Shreds by Stabbing and twisting the Fork until all the Taco Meat is Shredded and has Soaked up the Juices.
We are shredding the roast beef for tacos - Dining in with Danielle

4. After Shredding all the Roast Beef,add the SALT then let Rest for about 10 Minutes so all the Shredded Beef can Soak up all the Juices and all the Flavors. Then serve with Soft or Hard Taco Shells with any desired Toppings!
Crock Pot Shredded Street Tacos - Dining in with Danielle

Slow Cooker Shredded Roast Beef Tacos

Prep Time: 15 Minutes
Slow Cooker or Crock Pot Temperature: High
Cooking Time: 5 Hours
Serves 6 – 8

Slow Cooker Shredded Roast Beef Tacos Ingredients:

2 – 2.5 Pound Roast Beef (We use Beef Roast that is on Sale, Any Roast will work in this Meal)
1/2 Cup Extra Virgin Olive Oil
1/4 Cup Lemon Juice
4 Tablespoons Fresh Minced Garlic (About 4 Garlic Cloves)
4 Teaspoons Ground Cumin
2 Teaspoons Chili Powder
1 Teaspoon Ground Black Pepper
2 Teaspoons Salt

Topping Ideas:

Green and Red Bell Peppers
Lettuce
Avocados
Cilantro
Sauce (We highly recommend our Delicious Sour Cream Garlic Sauce!)

Slow Cooker Shredded Roast Beef Tacos Instructions:

1. First thing to do, add the Roast Beef to the Slow Cooker. Now in a Bowl, add Extra Virgin Olive Oil, Lemon Juice, Fresh Minced Garlic, Ground Cumin and Chili Powder. Mix the Marinade really well, then Pour the Taco Marinade over the Raw Roast Beef. Sprinkle Ground Black Pepper all over the Top of the Beef Roast. Do Not Add Salt Yet.

Turn the Slow Cooker or Crock Pot to High Temperature, Cover and Slow Cook for 5 Hours.

2. After about 5 Hours, the Roast Beef should be done and Ready for the next step. Turn Off the Slow Cooker then Spoon some Marinade over the Roast Beef. Let The Roast Beef sit for at least 10 Minutes to Rest.

3. The Next Step is Shredding the Roast Beef. We do this with 2 Forks. Use the Forks to Separate the Roast Beef in to Shreds by Stabbing and twisting the Fork until all the Taco Meat is Shredded and has Soaked up the Juices.

4. After Shredding all the Roast Beef, add the SALT then let Rest for about 10 Minutes so all the Shredded Beef can Soak up all the Juices and all the Flavors. Then serve with Soft or Hard Taco Shells with any desired Toppings!

Dining in with Danielle for more recipes!

Photos and video By my love Chris Redding

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